Description
These Black Velvet Cupcakes are rich, dark, and deeply chocolatey with a soft, tender crumb and a striking color that makes them stand out at any event. A blend of buttermilk, Dutch cocoa, and a touch of vinegar creates their signature velvet texture. Topped with a swirl of dark chocolate frosting and a sprinkle of fun, these cupcakes are perfect for when you want dessert with drama.
Ingredients
1 cup all-purpose flour
1/2 cup Dutch-processed cocoa powder
3/4 cup granulated sugar
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon white vinegar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, whisk together sugar, oil, eggs, vanilla extract, and vinegar until smooth.
4. Add the buttermilk to the wet mixture and stir to combine.
5. Gradually add the dry ingredients into the wet mixture, stirring just until incorporated—do not overmix.
6. Divide the batter evenly into cupcake liners, filling each about 2/3 full.
7. Bake for 18–20 minutes or until a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Frost with chocolate buttercream or cream cheese frosting, and decorate as desired.
Notes
For an ultra-dark cupcake, use a 50/50 mix of Dutch-processed and black cocoa powder.
Don’t skip the vinegar—it reacts with baking soda for a perfectly fluffy texture.
Let cupcakes cool completely before frosting to avoid melting your buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: black velvet cupcakes, Halloween dessert, chocolate cupcakes